Chef Becky’s Cranberry Apple Brie Tarts

19 Apr Chef Becky’s Cranberry Apple Brie Tarts

Watch me prepare an elegant sweet and savory little tart, just perfect for Mother’s Day!

Cranberry, Apple, Brie Tarts

  • 18 ounces puff pastry
  • 2 tablespoons oil
  • 3 tablespoons flour
  • ⅓ cup dried cranberries
  • ½ cup apple butter
  • 4 ounces brie cheese, rind removed, cut into ½ inch squares, ¼ inch thick
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Special Equipment

  • Mini Muffin Pan
  • Biscuit Cutter
  • Pastry Brush
  • Rolling Pin
  1. Preheat oven to 400 degrees.
  2. Thaw puff pastry at room temperature for 30 minutes. Sprinkle a little flour on a large cutting board. Gently open the puff pastry. Dust a little flour on the rolling pin. Use gentle pressure, and roll out the puff pastry.
  3. Use a round biscuit cutter (about 2.5 inches in diameter), and cut circles from the puff pastry dough.
  4. Grease each mini muffin well, using a pastry brush and the oil. Place one circle of dough in each well and gently press it down.
  5. Place ½ teaspoon of dried cranberries in the bottom of each pastry.
  6. Cut rind off of the brie, and then cut it into thin pieces, about ½ square, by ¼ inch thick. Place one piece of cheese on top of the cranberries.
  7. Spoon ½ teaspoon apple butter on top of the cheese.
  8. In a small bowl, mix the cinnamon and sugar. Use your finger tips and sprinkle this mixture around the top crust of the tarts.
  9. Bake in a 400 degree oven for 23 minutes. If you substituted pie crust, the baking time will be less, around 18 minutes.